• 4 cups old-fashioned oats
• 1 cup Wheaties , lightly crushed
• 1 cup rolled rye
• 1/2 cup honey
• 1/2 cup maple syrup
• 1/4 cup canola oil
• 1 cup pecan halves
• 1/2 cup wheat germ
• 2 tablespoons sesame seeds
• 1 cup dried cherries

Preheat oven to 350°. On a large baking sheet with sides, spread out oats; toast in oven 15 minutes, and then spoon into a large bowl. Add Wheaties and rolled rye; set aside.

Meanwhile, in a small bowl, combine honey, maple syrup, and canola oil; then pour into a medium saucepan. Heat over a medium-high flame until bubbly and hot. Remove from stove and let cool 1 to 2 minutes. Pour over oat mixture. Stir gently and spread out on a baking sheet. Bake, turning often with a spatula until toasted, 10 to 14 minutes, watching carefully to prevent burning. Add pecans, wheat germ, sesame seeds, and dried cherries. Bake 5 more minutes, turning 3 to 4 times, until brown. Remove from oven and let cool. (Can be stored in an airtight container 4 to 6 days at room temperature or 3 weeks in the refrigerator.) Serve with milk or as a topping over yogurt.

Recommended ingredient: Rolled rye can be found in health food stores.